Buffalo Chicken Wraps

*I will get a picture next time we make these. They are sooooo good and we make them at least once a month so there will be a picture soon:)

1 C flour

1 tsp. salt

1/4 tsp. ground pepper

1/2 C buttermilk

4 boneless, skinless chicken breasts, cut into strips (or buy the chicken strips)

1 jar Frank's Buffalo Wing Sauce (if unable to find Frank's, use your favorite buffalo wing sauce)

1 cube butter, melted

10 inch flour tortillas or wraps

shredded lettuce

chopped tomato

grated cheese

Blue Cheese dressing *recipe follows

In a shallow bowl (I use ziplock bags) combine the flour, salt, and pepper. In another shallow bowl, place buttermilk. Dip chicken strips in buttermilk then roll in the flour mixture.

In a large skillet heat oil and cook chicken for 8-10 minutes or until done. Drain chicken on paper towels.

In a bowl, combine the Frank's sauce and melted butter.

Place chicken in center of tortilla and layer with cheese, tomato, and lettuce. Drizzle with the hot sauce and dressing, roll and enjoy!

Blue Cheese Dressing

3/4 C mayo

1/2 C buttermilk

1/3 C crumbled blue cheese (I use more:)

1/2 tsp. sugar

1/4 tsp. pepper

1/4 tsp. garlic powder

1/8 tsp. onion powder

1/8 tsp. salt

Mix ingredients in electric mixture.

Chocolate Oatmeal Pie

1 9-inch unbaked pie shell
3 eggs
1/2 c. butter, melted
1/2 c. brown sugar
3/4 c. karo syrup
1 tsp. vanilla
1/8 tsp. salt
1/2 c. oats
1/4 c. flour
1/4 c. cocoa
1 c. mini chocolate chips

Beat eggs. Add butter, brown sugar, karo syrup, and vanilla and mix. Add remaining ingredients and combine. Pour into crust and bake at 350 degrees for 45-55 minutes. Let it cool for a few hours or it will be too gooey.

Raspberry Peach Crumble Pie

1 9-inch unbaked pie shell

2 c. frozen raspberries

2 c. peeled, sliced fresh peaches (or thawed frozen ones)

1 tbsp. fresh lemon juice

3/4 c. sugar (use 1 c. if you use fresh raspberries)

pinch of salt

1/2 tsp. cinnamon

3 tbsp. quick-cooking tapioca

2 tbsp. butter, softened

Crumble topping

1/2 c. sugar

1/2 c. butter, softened

3/4 c. flour

Preheat oven to 450 degrees. Combine fruits in bowl and sprinkle with lemon juice. In small bowl, combine sugar, salt, cinnamon and tapioca. Sprinkle over fruit and gently stir. Spoon into crust and dot with butter. In Bosch, mix together crumble topping until sandy crumbs form. Sprinkle crumble topping on top of fruit. Bake for 10 minutes, then reduce heat to 350 degrees and bake about 45 minutes more, until topping is golden brown. Bake on a cookie sheet, because the filling will ooze and bubble over! Allow it a couple hours at least to set up or it will be a mess! I LOVE THIS PIE!

Triple Chocolate Chunk Cookies

16 ounces semi-sweet chocolate, chopped (or use chocolate chips)

1 stick (½ cup) unsalted butter
1 1/3 cups all-purpose flour
1 tsp baking powder
1 tsp salt
4 large eggs
1½ cups (packed) light brown sugar
2 tsp pure vanilla extract
2 packages (24 ounces) semi-sweet chocolate chocolate chunks (or chopped chocolate)
additional chopped chocolate bar (optional)

1. Preheat oven to 350°F. Line baking sheets with parchment paper.

2. Place chopped chocolate and butter in a large, heatproof (metal or pyrex) bowl set over a pan of simmering water. Stir until melted and smooth.

3. In another bowl, whisk together flour, baking powder and salt; set aside.

4. In a large bowl, with electric mixer beat eggs, brown sugar and vanilla on high speed until light and fluffy. Reduce speed to low and beat in the melted chocolate mixture. Then mix in dry ingredients and blend just until combined. Stir in chocolate chunks, but leave out candy bar chunks.

5. Drop heaping Tablespoonfuls of dough onto baking sheets, keeping a round shape as much as possible- 2 to 3 inches apart. If you’re using the extra chopped chocolate bar, place 2 to 3 chunks on top of each cookie.

6. Bake until cookies are shiny and crackly, yet still soft in the center, 12 to 14 minutes. Cool on cookie sheets for about 10 minutes before transferring to a cooling rack with a spatula.

Yield: About 4 dozen

http://www.recipegirl.com/2007/05/31/triple-chocolate-chunk-cookies/#ixzz0JUAM3B9Y&D

Banana Bread

This is my new favorite recipe for Banana Bread! DIVINE!

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup brown sugar

2 eggs

1 1/2 cups mashed banana (3 bananas)

2 cups all-purpose flour

1 teaspoon baking soda

Preheat oven to 350 degrees. Grease two MEDIUM (not large) bread pans. You can buy disposable ones that are perfect (they come in packs of 3). Cream butter and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined. Pour into prepared pans and bake for about 45 min (or till toothpick comes out clean). I checked mine around 40 minutes and put some tinfoil over it for the rest of the time, because it wasn't quite done but was browning quickly on top. (from allrecipes.com)

P.S. It's even better with mini chocolate chips!

Lion House Rolls

All I can say is YUM!

Lion House Dinner Rolls
from The Lion House

2 tablespoons active-dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter or shortening
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead until it is smooth and satiny. Cover to let rise until doubled.

Separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped pieces (or 12 pieces if you want smaller rolls). Roll up crescent-style and place on baking sheet. Let rise until doubled, about 45 minutes. Bake at 375 degrees for 12 minutes - until nicely browned. Makes 2-3 dozen rolls.

Cinnamon Rolls

Dough:
2 tbsp. yeast
2 ½ c. warm water
½ c. sugar
½ c. oil
2 eggs
1 tbsp. salt
6-7 c. flour

Dissolve yeast in water and set aside. Beat sugar and oil together, then add eggs and beat well. Add yeast, water, salt, and 3 c. flour and beat until smooth. Put in dough hooks and add rest of flour. Mix and add flour until dough pulls away cleanly from sides of bowl. Let rise 1 1/2 to 2 hours, covered. Spray clean counter top with Pam type cooking spray. Roll dough out onto counter, forming one large square piece about 1/2 inch thick. Spread top of dough with softened butter.
Topping:
Combine the following into a bowl:
1/2 cup brown sugar
1/2 cup white sugar
1-1.5 T cinnamon
Spread the cinnamon mixture on top of dough. Roll the dough up the long way (this is easiest if your dough is square, you can cut off the excess dough on the sides if needed to make it square). Once rolled up, use dental floss and cut the dough into about 2" thick pieces. Lay the pieces onto a greased cookie sheet (about 12-14 on a sheet).

Let rise another 1 to 1.5 hours. Bake at 375 for 15 min. Let cool until just warm before frosting!

Frosting:
4 cups powdered sugar
1/3 cup warm milk
1/4 cup butter, melted
vanilla
Beat together. You may need to adjust amounts to get the consistency you like. It should be a little thick, not runny, as it will melt a little on the slightly warm rolls!